Chorizo and Couscous Salad
Chorizo and Couscous Salad



  • 250g couscous
  • 300ml hot veg stock
  • 150g chorizo, chopped
  • 1 yellow and 1 red bell pepper, deseeded and chopped
  • 1 tomato, chopped
  • 1 garlic clove, chopped
  • Handful of basil, parsley, and mint, chopped
  • Handful of olives, chopped
  • 1⁄2 lemon, juice only
  • 2 tbsp olive oil
  • Salt and pepper
  • Place the couscous in a large bowl, and pour over the hot stock. Cover with film, and leave it for four minutes to do its thing. Meanwhile, heat up a frying pan, and chuck in the chorizo, garlic, and bell peppers. Fry for a few minutes to soften.
  • Add the tomatoes, herbs, olive oil, olives, lemon juice, and plenty of seasoning to the pan, and cook for a further 3 minutes. Once cooked, mix the chorizo mixture and the couscous together, season to taste, and serve.
30 mins
2 serving
This recipe pairs perfectly with the Manyara Rosé 2018 from Adelaide Hills, Australia.

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